Peppermint White Chocolate Blondies

I feel like holiday baking is so much more demanding than baking other times of the year.

The rest of the year, everyone’s happy with blondies, brownies, and chocolate chip cookies, but around the holidays, baked goods have to be festive. You make sugar cookies and spend hours decorating them. You build gingerbread houses. You make candy, with boiling sugar and everything.

Don’t get me wrong, I love holiday baking. I love making candy and decorating sugar cookies and making intricate gingerbread barns with “naughty” and “nice” ponies.

But sometimes I want something more simple. Still festive, mind you, but easier to throw together.

These blondies are it. Chopped white chocolate. Chopped peppermint kisses. Chopped mint truffle kisses. A super-basic blondie recipe.

Stir. Pour. Bake. Dig in.

Who says you can’t have your festive holiday baking and eat it too?

Peppermint White Chocolate Blondies
Adapted from Williams-Sonoma Cookies

There are a ton of ways to vary these to your personal preferences. Make them brownies instead of blondies if you need a little more chocolate in your life. Use plain chocolate chips or kisses instead of the peppermint/mint truffle ones if you can’t find them. Add in a dash of peppermint extract if you want a stronger flavor. Crumble in some of that store-bought white chocolate peppermint bark you don’t know what else to do with. Sprinkle the top with crushed candy canes. Pretty much anything you do to this blondie base will be delicious.

1/2 cup (1 stick) unsalted butter
1 1/2 cups firmly packed light brown sugar
1 large egg plus 1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
2-3 ounces quality white chocolate, roughly chopped
Small handful Hershey’s peppermint kisses, roughly chopped
Small handful Hershey’s mint truffle kisses, roughly chopped

1. Preheat the oven to 350. Butter an 8-inch square baking pan.

2. Melt butter and brown sugar in a microwave-safe container or in a small pot on the stove. Add egg, egg yolk, and vanilla, and mix. Add flour and salt, and mix. Add chopped white chocolate and kisses, and mix.

3. Pour the batter into the prepared pan, spreading it evenly with a spatula and smoothing the top. Bake until the center is springy to the touch and a toothpick inserted into the center comes out clean, 25-35 minutes. Let cool slightly, cut into squares, and serve.

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Violet rudolph! =)

Megan Yep! Thanks again! Rudolph the Red-Nosed Reindeer Bowl is adorable :)

Homemade Toffee » Via Viands […] should be fine. If you are faint of heart, ungainly of limb, and dyslexic of mind, maybe try the peppermint blondies instead […]

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